Blackberry Mint Muffins
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 egg
- 1 scant cup milk
- 1/8 teaspoon peppermint extract
- 1 1/2 cups unbleached all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blackberries
- 1/4 cup fresh peppermint or spearmint leaves, finely chopped
- Turbinado sugar, for sprinkling
Preheat the oven to 350 degrees F. Line 10 cups of a 12-cup muffin tin with paper liners; set aside.
Add the butter and egg to a 1-cup liquid measure, then pour in enough milk to fill the rest of the cup. Dump everything into a stand-mixer bowl and add the peppermint extract.
Using the paddle attachment, mix the ingredients first low speed and then on medium-high until somewhat incorporated, about 30 seconds. (The mixture will be lumpy and separated at this point.)
Add the flour, granulated sugar, baking powder and salt and mix on low speed just until the ingredients come together.
Add the blackberries and mint and mix on low speed until the mixture is an even berry color. Scrape the batter from the paddle.
Scoop a heaping 1/4 cup of batter into each muffin liner. Sprinkle each muffin with turbinado sugar. Bake until a toothpick comes out clean, about 20 minutes. Serve warm or at room temperature.
Special equipment: a 12-cup muffin tin; paper muffin liners